Apart from slaving over a hot bain Marie, stirring constantly for twenty minutes or more, there simply used to be no other way to produce scrambled eggs in the French style. You know the ones I mean–those with the delicate consistency of a velvety custard. And that kind of hands-on time commitment meant that for all but the most dedicated cook, these fabulous eggs were a treat to be had on special weekends.
All that changed with the arrival of the SousVide Supreme. Now it’s something so easy and foolproof that anyone can do it…for one or two or ten. And requires so little hands-on time that you might decide to make them any old morning before going to work or school. Like these eggs above, made on a busy Tuesday morning.
Here’s how simple it is:
Eggs Scrambled in the French Manner
Makes 2 servings
- 5 large eggs
- 2 tablespoons half-and-half cream
- 1 generous tablespoon unsalted butter
- pinch of truffle salt (if you have it) or sea salt
- Preheat the SousVide Supreme to 167F/75C.
- Beat the eggs, cream and butter well and pour into a food-grade, plastic vacuum pouch, suitable for cooking.Let the bag hang over the edge of your counter, holding it securely, so that gravity helps keep the liquid in the bottom of the bag. Vacuum as much air from the bag as is possible (which with a typical home suction system won’t be much) and before the liquid escapes into the vac chamber, seal it. (Conversely, just express as much air as you can manually and seal the bag, sans vacuum.)
- Drop the bag into the SousVide Supreme water bath.
- Set the timer for 10 minutes and at that point, pull the p0uch out, massage the egg mixture through the plastic for a moment and return it to the bath.
- Set the timer for 5 more minutes.
- Pull the pouch from the SousVide Supreme and gently massage the pouch.
- Divide the cooked eggs between two bowls, sprinkle a bit more truffle salt on top, grind a bit of black pepper over them, and enjoy the most delectable scrambled eggs imaginable.
Like this? Why not share it: